Publication date: 2015-04-22

"A piece of roasted ham, leaving in the brine, and with potato squeezes, grafts graft, yes with cabbage! Real jam! After that, the beer drinks with pleasure! ... What else do you need a person? "

"Adventures of the Brave Soldier Sewing", Yaroslav Gashek

Annual pilgrimage to the Czech Republic of millions of tourists from all over the world is associated not only with a rich historical heritage and unique ancient architecture. A full-fledged attraction of this country can be called national cuisine.

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Brief characteristic of Czech cuisine

The geographical location of the Czech Republic predetermined its culinary traditions. For many centuries, the neighbors influenced the gastronomic habits of Czechs - German-Austrian cuisine in the West, Hungarian - in the south and Slavic - in the East. Western neighbors have enriched Czech cuisine with all sorts of sausages and various types of cabbage, from the southern - she got thick welded soups, goules and traditions generously to make dishes with spices, and the contribution of the eastern can be considered porridge, dishes from meat sub-products and a dough test.

At first glance, Czech cuisine is quite simple and uncomplicated. It is based on meat and poultry dishes, potatoes and flour products, ideally combined with the main Czech drink - beer. But the devil, what is called, lies in the details. Under the closer examination, it can be noted that the success of Czech cuisine is based on the use of selected meat and other products of the highest quality, their skillful culinary processing and a generous set of various sauces, spices and seasonings.

The Czechs themselves love to say that their national cuisine is built on the trinity: "meat-dock-beer".

Czech the Czech Republic for discerning gourmets is difficult (after all, there are no such exquisite dishes as, for example, in French or Italian cuisine), but for lovers satisfying, tasty and that it is important - inexpensive to eat opportunities are simply endless. Portions in the Czech Republic are huge (and the farther from the tourist centers - the greater), prices are moderate, and you can skip the glass of freshly brewed beer with a traditional set of snacks in any institution literally at every step - from simple forman to a popular restaurant.

Special pleasure Czech cuisine will deliver the meattles - most of its dishes are based on the use of meat (mainly pork) and birds (ducks, turkey). Fish in the Czech Republic can be found, but rarely. Czechs are used primarily freshwater fish. The main Czech fish is carp. Baked in sour cream sauce, it is a traditional Christmas dish.

An important place in the Czech national kitchen is occupied by soups and, of course, dumplings - cooked or cooked flour products, reminding wet bread. Rudely polished sauce, they are served to different dishes as a side dish.

Traditional Czech soups

Soups, or in Czech polévky., occupy an important place in Czech cuisine. Czechs prefer dense, fragrant soups on meat broth and puree soups with an interesting sour-sweet flavor gamut (for "sourness" in soups, a sauer cabbage, sour milk or apples are usually added. The chefs will not be sealed at the seasoning, adding in large quantities of Tmin, Mayran, thyme, ginger, bay leaf, pepper, paprika and fresh greens - dill, parsley. For men, egg yolks, a gun, flour, mashed potatoes, cream, oil are added to them. Due to thick consistency, many Czech soups are easily confused with sauces.

Constant delight of tourists arriving in the Czech Republic soups in Bread. The soup is served in a special bread "pots", inside which the ball is removed. From above, the crunchy pot covers the pre-cut of the bread cover. Such feed is characteristic of meat soup-goulash, mushroom soup-puree, thick potato, onion and many other soups. As a rule, every Czech restaurant has its own, corporate recipe for soup in bread. And it is so tasty that you yourself will not notice how to eat not only the contents, but also the crunchy pot, soaked in thick meat flavors and aromas!

As light first dishes, meat and chicken broths, fastened garlic, cheese and croutons, are most often found.

The traditional Czech soups include:

bRAMBOROVÁ POLÉVKA. or Brambooračka. - thick potato soup with smoked and / or mushrooms in the Starošek recipe. Filmed sour cream, mixed with flour. Frequently served in bread.

gulášová Polévka. - Soup-goulash. Popular thick pork meat based pork, beef, birds or rabbit. In addition to meat, sub-products, chicken and duck guts can be added to it. Conduzes roasted on butter or smaltz flour, semolina or potato-vegetable puree. For him also traditional in bread.

Česneková Polévka. Or Česnečka - garlic soup with potatoes and smoked, can be prepared as pretty thick (then whipped eggs are added to it), and more liquid. Frequently served with croutons.

koprová Polévka. - Durce soup on sour milk for an ancient recipe. Generously squeezed by sour cream and fresh greens. And even though the head after Czech beer hurts extremely rarely, but if you interfered it on the eve of the evening with absinthe, liqueur, a plumant or beherry - this is the best tool from the hangover.


cibulová Polévka. Or cibulačka - onion soup with croutons and cheese. Prepared on meat or bone broth. Onions roasted on the fat. Differs in saturated, sharp taste.

hovězí Polévka S Játrovými Knedlíčky - Beef soup with liver soup. The "highlight" of this soup is the dumplings, kneaded from the cuffs of bread and minced meat in the milk.

kulajda. - Kulaida or potato mushroom soup in South-Bohemsky - an old recipe for the first dish from South Czech Republic. The right is considered one of the masterpieces of Czech cuisine. Prepared on the basis of milk or cream. It has thick consistency, white and saturated mushroom aroma.

zelná Polévka. - Soup made of sauerkraut. It can be said that it is a Czech cuisine. Prepared by simple or with the addition of milk (cream) and thickened roasted flour roasted in butter.

dRŠťKOVÁ POLÉVKA. - soup out of the scar. The thick welded pork scar soup, the traditional dish of Czech peasants. Generously seasoned with paprika, garlic and other spices (Mayran, Tmina, Pepper).

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Basic (second) dishes of Czech cuisine

Czechs prefer meat dishes as second dishes (Hlavní Chod). The first place in popularity holds pork, then the chicken goes, in the third place - beef. Dishes are also common from duck, turkey, goose, pheasant. Fish is much less popular, although in large restaurants you will always find several trout meals, carp or cod. It is usually roasted, baked in the oven or prepare on the grill. Traditional christmas dish is a baked in the oven carp. It is baked under sour cream or cheese-garlic sauce.

Because the Czechs are meaties, meat dishes they prepare excellent. Meat is pre-maridious, often in the beloved all Czech beer. The main methods of preparation of second dishes are extinguishing, frying and baking, including grilled (coals). Czechs prefer meat, shaped with large slices, entirely (as, for example, baked duck or pork steering wheel) or smaller pieces for a walk. Meat minced meat dishes for Czech cuisine are not characteristic, with the exception of sacks and sausages (utopentes), which the Czechs themselves are rather not to the main dishes, but to beer snacks.

When preparing second dishes generously used seasonings and spices - Onions, garlic, mustard, horseradish, marsh, paprika, cumin, ginger, thyme, sage, coriander, cardamom, basil, dill.

Sauces, or Omáčky, occupy a special place in Czech cuisine. They are served to second dishes, appetizers, garniram and dumplings. Czech sauces are mostly thick, with saturated tastes and flavors. The traditions of their consumption are torn to Middle Ages. The basis for the preparation of vintage sauces served roasted flour on fat, diluted, depending on the belonging of the eaters to one or another class, water, meat or vegetable broth, wine, milk, cream and even beer. They added spices, root and greens. Since that time, cooking technologies have changed little.

Czech traditional sauces are: garlic, tomato, cucumber, dill, onion, mushroom, creamy, brushing, cranberry, blackberry. To improve the taste properties, they add butter, cream, milk, sour cream.

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Main second dishes

Baked Pork Knee (Pečené Vepřové Koleno)

The dish with which the majority of tourists are associated with the Czech Republic. The main dish of Czech cuisine is preparing from fresh pork steering wheel - parts from the middle of the leg until the middle of the hip. Cracked the steering wheel can in different ways. The conceptual difference between most recipes - in the absence or presence of a decaying stage. According to the traditional recipe, the knob first boiled in broth or beer with the addition of various roots (celery, carrots), onions, garlic and spices, and then baked on the grill. Served with sauer or stewed cabbage, potatoes marinated cucumbers, garlic and greens.

Baked pork robrys in Möd (Pečená Vepřová žebírka v Medu)

The "highlight" of this recipe is a special marinade based on Honey. Before baking, the rubberies are marked for a long time, and then they bang for a long time on slow heat, which is why they are practically melted in the mouth;

Vepro-Knedlo-Zelo (Vepřo-Knedlo-Zelo)

Another old Czech dish of baked pork, diedlikov (special Czech "bread" side dish, but a little bit later) and stewed sauerkraut. According to the glorious Czech tradition, it is abundantly poured with thick gravy.

Svishkova on sour cream (Svíčková na smetaně)

Stewed out of young beef or tart cutting under sauce. For this meat, meat is particularly careful, and before cooking marked in spices for 1-2 days. A key role in the taste of a finished dish plays the sauce. It is preparing on the basis of stewed vegetables in the meat broth, which are then whipped to a puree-shaped state. For taste, milk, cream or sour cream is added to the sauce. A special piquancy dish gives the addition of berry sauces or even jams of acid berries - cranberry, lingonberry, nonsense. Well, to swell all the sauce you will be helped by several slices of dumplings, served with the dish.

Remaining second dishes

vepřový řízek - fried pork chop in breading. He is a Czech variety of Schnitzel or Escalop. The dish fell into the national Czech cuisine under the influence of a close neighborhood with Germany and Austria-Hungary.

rečená Vepřová Játra. - baked pork liver. It is preparing very quickly so that inside the liver remains gentle pink. Served with a fried bow and thick flour sauce.


Goulash with sinters

hovězí Guláš s Knedlíkem - beef goulash with sinters. Traditional recipe for making stew in thick grain. "Potkey" to Czech cuisine from neighbors-Hungarians. And so that no drop of fragrant meat podliva disappear in vain, several pieces of potato or flour sickles are attached to the dish. There are a great set of recipes for the preparation of the "correct" goulash in Czech, only pieces of juicy meat, onions and tomatoes (tomato paste) are constant ingredients. Everything else (garlic, pepper, paprika, ginger, coriander and other spices) - at the discretion of the chef.


Duck with sinters

pEČENÉ KACHNA. - baked duck or goose. Refers to the category of Festive Czech dishes. Baked whole bird is supplied to the table with sauerkraut and dumplings. To obtain a crispy aromatic crust, a bird can be lifted with a honey or a specialized copper mixture with salt and spices.


Lamb with rosemary

jehněčí Na Rozmarýnu. - mutton baked with rosemary. The delicious dish from rare on the lamb Czech table. Fresh sprigs of rosemary give the dish. For baking, various slices of lamb can be taken - vertebral part (Hřbetu), rubrys (žebírka), neck (KRK) and foot (Kýta). Various recipe variations allow the use of garlic, olive oil, lemon and even marmalade. Often a sauce of acid berries (lingers, cranberries) is served to the dish. Another variety of mutton dishes is bohemian meat. For the preparation of the dish, a soft lamb cutting into rectangular pieces, roasted and stewed with onions and potatoes.


tradiční Smažený kapr. - baked carp. One of the small fish dishes of Czech cuisine, which can be called the chief christmas dish of the country. Traditionally serve for a festive table for Christmas. Karpov for this occasion refill special - large and fat. Fish is baked under sour cream-beer sauce, with bow and lemon. The abdomen can be stated by a parsed onion, carrots, champignons. Before cooking, experienced hostesses soaked carp in beer 1-2 days (mandatory in dark). Scales from the Christmas carp are accepted to wear all year in the wallet - it is believed that they attract money and wealth.

pečený Pstruh. - baked trout. Another of the few in Czech cuisine fish dishes. The fish is baked with lemon and spices - rosemary, chamber, garlic, pepper. Bake fish in various ways - on the grill, on coals, in foil.

Czech heads

Describing Czech garniirs (Přílohy), the story can be divided into two parts - about dumplings and everything else.


Indeed, almost in any country of the world does not meet a dish, at least remotely resembling Czech knowlik (Knedlík). It stands on some special stage between bread and side dishes, replacing the Czech himself at the same time, both. Although, if you make a small excursion to history, it is surprised to find that the dumplings are not an invention of Czech culinary culinary invention. They came to the Czech Republic from Germany and Austria. And the very name of the dish has a very German root and happened from the German "knödel". However, the codes used in southern Germany and Tyrol and being their own brothers (and to be more accurate - the great-grandfathers) of Czech dumplings, they could not unleash to the status of the Brand, and remained a small phenomenon of regional importance on the culinary map of these countries. The Czech dumplings received the official status of one of the main national symbols of the country, and each self-respecting Czech hostess knows at least three recipes of the most "correct" singer dumplings: potato, flour (bread) and sweet.


So, what is the classic Czech Knedalik? Here it arises the biggest problem. Classify the dumplings on the "correct" and "wrong" is absolutely no possibility - the options for their preparation set, in each region (and what is there in each family!) The prescription of the dumplings and, naturally, is the most authentic and tasty.

Rodinitis all the dumplings are essentially one - the preparation of a couple or in boiling water is a tough mass mixed from a wide variety of ingredients. The composition of the "test" can be mashed potatoes from raw or boiled potatoes, flour, starch, egg, slices of frail bread or sweated in milk. This foundation can add a variety of products: cottage cheese, corn or semolina, liver, bacon, cheese, vegetables, mushrooms, greens. When adding sugar, fruits and berries in the dough, sweet dumplings, used in Czech cuisine, are obtained as dessert. They can be served with sweet sauces, ice cream, fruit, poppies, nuts and chocolate.

Depending on the recipe, the dough for squeezes can be yeast and darkness.

The charm of the cunning lies in the fact that having an alignment-age flavor itself, because of its consistency, they perfectly absorb all the taste shades of the main dish. Therefore, they are superbly suitable for dense soups and a variety of sauces, which are famous for Czech cuisine.

From traditional garnishes In Czech cuisine, you can allocate:

  • bramborová Kaše. - mashed potatoes. Perfectly comes to meat dishes with thick sauces and fish;
  • bramborové Hranolky. - Classic FRI potatoes. Czechs generally love potato sides, so you can meet in the potato menu in a wide variant - boiled, baked, with fried bacon, garlic, dill, etc.;
  • krokety - Croquettes. Roasted in fryer balls from potato mashed potatoes. May have the shape of small sticks, roses and others;
  • dušené Zelí (stewed cabbage) and dušené Kysané Zelí (Stewed sour cabbage) - prepares from sauerkraut. Another popular Czech garnish. Served both independently for second dishes and as part of complex side dishes. Ideally combined with pork steering wheel, drunkenness, baked rubberies and other traditional Czech dishes. It can prepare from white and red cabbage, with the addition of laurel sheet, cumin, cranberries, lingers, carrots, apples;
  • fazolové Lusky. - boiled or stewed trim beans.

Beer snacks

The story about Czech cuisine would be incomplete without mentioning traditional snacks to beer. Beer consumption in the Czech Republic is a centuries-old national tradition, which, with pleasure, support millions of tourists who come to the country. In each pietary institution, you will find an impressive list of snacks that can quickly climb the hungry worm and with the best side to emphasize the taste of the numerous varieties of beer - dark, vigorous, ruby, light, bitter, with sour, smoked, wheat and many other others.

Goals from any right beer snacks are two: to emphasize the unique flavor of the foam drink and cause thirst, leading to the order of the next glade. Given the second, the bulk of Czech snacks to beer is distinguished by the abundance of salt and all sorts of spices.

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Main snacks dishes

Marinated Hermelín (Nakládaný Hermelín)

Translated from Czech Hermelín means "Ermine". This is the name of the grade of soft fatty cheese of cow's milk, with white mold on the surface. In its taste, Hermelin is similar to the French Camembar. Served as a snack to white guilt. As a beer snacks served in pickled form. For this, the cheese is pulled out for two weeks in a special marinade based on vegetable (rape) oil with the addition of spices - onions, garlic, fragrant and black pepper, pepper chili, laurel sheet, thyme and pickled pepper pepper (Pálivé Feferonky).


As a hot appetizer, Hermelin is served fried in breadcrumbs in deep fryer ( smažený Hermelín.) or grilled ( grilovaný Hermelín.). With heat treatment, all the faces of the taste and fragrance of cheese are revealed. Outside, the cheese is covered with an appetizing crispy crust, and inside has gentle fluid content, literally melting in the mouth. Served with garlic, cucumber dill, cranberry or lingonberry sauce.

Utopenci


Utopenza - translated from Czech "Drill". Fatty meat sausages (maridated in an acid marinade for about two weeks) with the original feed - each sausage is cut along, the mugs of tomato, pickled onions, sweet pepper, salt cucumber, pickled peppers "peper", and the like are inserted into the incision. From above generously sprinkled with fresh greens.

Beef tartar with roasted loaves (Hovězý Tatarák s Topinkami)


Tartar with loaf

It is an option of a well-known Tatar snack from raw beef minor with egg yolk. Served with crispy loaves and spices - red and black pepper, garlic, marinated onions, olives and various sauces. Tartartship is better in proven places, with guaranteed meat quality. Remember that mince - raw and not exposed to heat treatment.

Olomouck Cheese (Olomoucké tvarůžky)


A peculiar Czech appetizer "on an amateur". It is a kind of constructing curd cheese. Have a sharp specific smell and taste. It is recommended to use with coat oil toasts. Those who are dried to try this old "delicacy" of Czech peasants from the village of the Schistaste, which is in the vicinity of Olomouc (there they began to be produced in the 15th century), they say that if you do not pay attention to the smell, then to your taste and tender consistency of cheese than Well, resembles a smoked halotus.

Classic snacksYou will surely find in any Czech Pivalry or Restaurant:

  • tlačenka. - tlachenka. Under this name is hidden well known to all the potions of pork steering wheel and meat offal. Served with pickled onions, horseradish, mustard and white sauces;
  • grilované Klobásky. - grilled sausages. Delicious fried meat sausages with crisp crust. Served with various sharp sauces and mustard. To form a more crispy crust, it can be crucified with one or two sides;
  • tatarský Biftek z lososa - raw salmon tartare. Served on a sheet salad with a toasted toast, lemon, pepper and salt;
  • pivni Sýr Obložený. - beer cheese. Loofer with original snack from beer cheese, salty spruce, onion, oil and beer droplets.

Considering the culture of massive beer consumption, in each pietary institution you will be offered for a snack roasted toasts (Topinky) with various fillings (meat or fish minced meat, cheese, anchovies, bacon, garlic, onions), and also meat (Masové Prkénko) or cheese (Sýrové Prkénko) assorted.

Salads.

Despite his love for hearty meat and potato dishes, the Czechs do not forget about more lung snacks. Although, also with a local culinary flavor. For example, one of the most popular Czech salads is potato - bRAMBOROVý SALÁT.. In addition to boiled potatoes, it includes carrots, the root of celery and parsley, a red onion, pickled cucumbers, grazing bacon and other ingredients at the choice of hostess. Such a salad is often served to the Christmas table. The option "victory" includes, in addition to potatoes, onions, greens and dressing of mustard with vinegar or wine (served with warm). Another visual example of gastronomic addictions of Chekhov - Salad Vlašovsky ( vlašský Salát.) From potatoes, green peas and set of meat ingredients - sausages, ham, veal, language, etc. (Such a Czech analogue of Salad "Olivier"). A peculiar echo of general history with Austria-Hungary is a salad of sweet marinated pepper, Luke, Celery and smoke root.

Desserts, pies

As a rule, travelers who returned from the Czech Republic rarely mention local desserts. And completely in vain! Of course, this is largely due to the fact that the bulk of tourists, absorbed by the tasting of varieties and the brands of Czech beer, is placed on beer snacks. Naturally, with such a scenario, most no longer before desserts. Nevertheless, sweet lovers will open for themselves the striking diversity of Czech desserts and baking, in whose tastes are clearly traced by the exquisite Austrian notes, and the sofob has completely defined Slavic roots.

We will not dwell on popular international desserts that can be found in any country of the world - Tiramisu, Cheesecake, Napoleon or Brauni. In the Czech Republic, they are also able to prepare them, and the degree of this skill depends on the particular institution. We will talk about unique Czech desserts, to meet which you can hardly come outside of the country.

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Padlník, TRDLO (TRDLO)

The most common street pastry in the Czech Republic. The tents with sterns can be found on every corner, and their location you are unmistakably determine the cinnamon, vanilla and fresh drift on the breathtaking disgusts across the district. They are hollow tubes from the rolling rope of a frozen yeast dough, sprinkled with a mixture of sugar and cinnamon, sometimes pushed nuts, poppy seeds or coconut chipped with honey, chocolate or hot caramel. Baked on open fire. Without accepters, it is impossible to imagine none folk walking, fair or street festival in the Czech Republic.

Interestingly, for the right to be called the creators of the most popular Czech delicacy, the Slovak Village of the Scalin (and worked there in the XVIII century, the cook of the Hungarian Writer Josef Gvadani) and ancient Chesky Krumlov. Supporters of the latest version claim that the sacrifices came up with the city baker, which decided to stretch his products at the Big Fair. In those years, by tradition, every merchant or an artisan to draw attention to the goods, put for the counter of pretty relatives girls. In the baker, the daughter did not differ in particular beauty, but it hurts well. To draw attention to your product, the baker decided to put the girl the furnace tube from the dough, winding them onto a wooden spindle and sprinkling sugar with cinnamon right on the eyes of admiring buyers. Given the fate of the new delicacy, it can be said that the idea of \u200b\u200bPecary had a deafening success, and his marketing move was extremely successful. By the way, TRDLO translated from Czech means "Bolon" or "fool".

We have already described in detail the dumplings in the section about. Sweet dumplings are distinguished by a more duple test, cottage cheese, soft cheese, vanillin, cinnamon, lemon and orange and orange, nuts, nuts, fruits and berries are added to them. Served with sour cream, butter, chocolate, jam or jam, are fed with sour cream or custard. The popular variety of sweet dies are szilvás Gombóc. (Veng.) Or knedlíky Se Švestkami. - kleckov with plums. They are round balls from potato or curd dough stuffed with plums or other sour sweet fruit. Cooked in boiling water, and then collapsed in breadcrumbs, sugar powder, coconut chips, poppy or crushed nuts.

Bakery products On the basis of a dubbed yeast dough of various shapes with fillings from fruits, berries, nuts, raisins, kuragi or butter. Examples can serve: kalach (Koláč) - a small round bun and van. (Vánočka) - an elongated braid.

Závin. - czech strudel. It is almost a copy of the Austrian strzdel. Baked in the shape of a roll of a thin layer dough with fillings from apples, berries, cottage cheese, poppy, chocolate. Czech pastry serve strudel with whipped cream, ice cream, chocolate or vanilla sauce, decorated with berries and young leaves of mint or melissa.

Věneček. - Melden custard cake in the form of a ring. He is a Czech analogue eclairs. Larger "fellow" - vetrnik. Started by whipped cream, custard, oil or protein cream, watering with icing, decorated with whipped cream, nuts or berries. Another one variety is the eclair of the oblong shape, named, it seems, a fan of black humor "Rakvička" - grobik.

Palačinky. - Sweet thin pancakes. Czech confusers are obtained especially gentle and openwork. Served with ice cream, whipped cream, marmalade, syrup, jam or melted chocolate. Spilled berries, almond chips, powdered sugar.

Oplatky. - Thin round waffles with filling. There have been from the word "poplatek" - fee. This name was most likely due to external similarity with coins. Baked with embossed pattern on the surface, have a pleasant golden yellowish color. Start chocolate, nougy, whipped cream, pieces of fruit. In taste resemble the famous Viennese Wafers. The maternity market is Karlovy Vary, in which they appeared on the tables of local owners at the end of the XVIII century.

Perník. - gingerbread. Baked in old recipes in various regions of the Czech Republic. The most famous - Pardubitsky gingerbread (Pardubický perník) in the shape of a heart and Strambest ears (Štramberské uši) baked in the form of cules from thin gingerbread dough.

Street Food and Czech Fast Food

Prague, like almost the whole Czech Republic, is actively visited by tourists of all countries of the world. Therefore, without a warhead of street trading, she could not do. In addition to those described already podfelnikov, Popular street food in the Czech Republic are hot dogs (Párk), fried sausages with garnish from Kazan - Potatoes with Macaronians and Stew Cabbage. A peculiar option of Czech Shawarma is Bramborák - ham, bacon, salami with greens and vegetables in potato pancake. On the central squares with their seductive aromas, a spit with the famous wild knee and even a whole carp is piglets. An unusual appearance attracts hungry (and not even very) buyers of spirals roasted in fryer potatoes, strung on wooden mini-skewers - such peculiar chips. Well, the unconditional leader in the aroma is crazy - squeezed Prosciutto di Praga. (Famous Stopragram Ham). In its taste properties, it is not inferior to the Italian Prostto or the Balkan pitch. It is trying to compete the smell of fried cheese (lubricant) and Langosha (from the Hungarian Lángos - weaving) - fried crispy cake with cheese, garlic sauce or sour cream.

Fast food In the Czech Republic, also has its own national "highlight." In addition to the traditional McDonald "S, Burger King and KFC, it is represented by the famous European brand Nordsee (perhaps the best fast food with seafood dishes), national analogs of Maccan Fasty's, Bageterie Boulevard and Express Sandwich (Czech Analog Subway). The menu of international networks takes into account Increased interest in Chekhov to meat, so there you can meet dishes with a national flavor. For example, in McDonald "S visitors are offered by the Maestro Bohemia burger from Czech beef and a large portion of Bacon. In local eateries you can find a large selection hlebichkov - Czech variant of sandwiches, the most popular of which are hinges with ham, cheese, various smoked smokers and salmon. Salad leaves, greens, beer cheese, mayonnaise sauce, butter are often added to taste in the httop.

Arriving to any country, we, of course, get acquainted with its culture, architecture, history, but the picture will not be complete, if you do not meet her kitchen. Czech cuisine is worthy of meeting her closer. It always falls like a Russian tourist due to the abundance of meat, sausages, large portions and reasonable prices.

Gastronomic traditions of the Czech Republic

Czech cuisine, despite the fact that the Czechs are still the Slavs, although Western, very close to German. There are many years of german dominion here. This is mainly meat kitchen. Czechs eat a lot of meat, and traditionally - these are fatty meat: goose, duck, pork, though the chicken, and beef here too, in honor (it is worth trying a dish called "Svishkova" in sour cream - very gentle beef). In addition, the Czechs eat a lot of all kinds of sausages, sausages, etc. For example, one of the most popular traditional dishes in the Czech Republic - "Drill" (I confess, for the first time, reading the menu, read - "Drill", written on Czech very similar, and laughed). It is sausages, but rather in the form - sausages who maril with onions, and with a large number of pickled onions and are served. Delicious. Meat, sausages here love fried, smoked - in general, as it is considered harmful. At the same time, abundantly drinking all this beer. But among the Czechs it is difficult to find very thick people, as they do not combine meat with calorie sides, and in this their kitchen is radically different from our. Here, the meat is not served with a side dish, potato puree - meat and meat products here are a self-sufficient dish, maximum, easy vegetables are attached to it.


Czechs are practically not eating fish, but at the same time one of the main traditional dishes in the Czech Republic is a Christmas carp. This tradition goes since the time of Karl the Great, whose army once managed not to die with hunger only thanks to the abundance of this fish in local reservoirs. They say that before Merry Christmas, the Czechs who have children traditionally buy two carps: one is released in the container where he lives until Christmas, and the other is actually for cooking. The one who was lucky more, is released for Christmas to the nearby reservoir, in Prague is Vltava. They say in Christmas can be seen in the trams and buses a large number of people with packages filled with water, which splashes live fish. Then she is solemnly released. But, of course, this does not mean that if you like fish or seafood, then in the Czech Republic you will remain hungry. In any restaurant, you can also order a fish dish - trout and carp include traditional Czech dishes; And seafood, however, it will not be the traditional Czech food, although the size of the dish is Czech, such as, for example, this seafood salad ordered in one of the Prague restaurants (there is such a pleasure of 135-140 kroons, or a little more than 5 euros).


In the Czech Republic, there are very tasty cheeses, including their own traditional recipes. We are not very famous for us, but in quality is not inferior to many Greek or Italian. Czechs prefer to have their own, Czech cheeses, and are preparing interesting dishes from them, for example, fried fried cheese.

Also in Czech cuisine is not too large selection of traditional desserts. Basically, it is baking (TRDLO) and sweet sinters with filling and sauce. By the way, often to grilled meat, sausages often serve sweet dumplings and sweet sauce. From drinks, Czechs prefer coffee (and even that, mostly in the morning) and high-quality water, for example, the famous Czech water of Mattoni, drinking little tea, therefore, like many other Europeans, are very surprised that we can drink hot tea around the clock. And of course, Czech beer. Czechs are all done, including eating, slowly, for them to hurry - a bad tone, so they can miss a little glass of beer for meal. By the way, in restaurants a signal for the waiter so that he felt a new portion of beer, is a small balance at the bottom - about one - two centimeters. Because of this, Russian tourists often fall into awkward situations - the waiter is suitable to pick up a glass and add beer into it, and our tourist shouts: "Where? I have not yet finished! " In addition to the beer, it is worth trying traditional sturdy drinks - Slovevice, Truchovitskaya Medovina and, of course, Becherovka. It is not customary to consume them in large quantities, and the glasses are very small.


What to order in the Czech restaurant

As I said, the Czech Republic is a meat country, and almost all traditional dishes are here from meat. Traditional Czech dish, which is simply obliged to order a tourist in the Czech Republic, is a pork knee - a fried knuckle (very fatty meat), golden-rosy, fragrant, fed on a table with mustard, horseradish, and dumplings instead of bread. Kedliki is just boiled (more often - a couple of) dough in the form of balls or sausages, which is then either cut into circles, or is fed entirely. Fried pork (knuckles, ribs, ham) is generally the favorite food of Chekhov, like the Germans.


Also in many restaurants and restaurants are incredibly tasty cooking birds - goose, duck with honey crust. Only you need to always clarify what is included in the price - foot, quarter or half. In restaurants normally belong, if you order a swine knee or duck, part of a goose for several people, as it is often one person (especially a woman), eat a traditional Czech portion is not under power. Also, you can also order a traditional "Czech plate" - cutting from different varieties of meat, sausages, ham, etc. It is also served on a table with mustard and horseradish. Mustard and horseradish, by the way, dozens of times weaker than Russians, so it can be safe.


You also need to say about the first dishes. Here they are called "voles". In the Czech Republic, in many restaurants, goulash or soup in bread are served - an incredibly tasty, dense, an outdoor dish: in a round beel, "inside" is cut out, and a walking of a goulash or thick soup is poured, covered with a "cap" from the same boiler. It turns out such a small "saucepan", which as desolation is also eaten - first the lid, then the pieces are laid down on the edges.


The portion is large - it is not expensive, on average: 90-100 kroons, there is more expensive, there is cheaper - depending on the location of the restaurant. The most expensive - on the so-called "royal way": in Prague Country, in a small country and in the Old Town Square. A few meters from them the same food - an order of magnitude cheaper. But it is in any tourist places. But back to the soups: there are dense soups, filled with flour, most often it is mushroom soups, there are more familiar to us - on the usual broth with vegetables. Their main difference is the abundance of roots, spices, dense fragrance. Very tasty soup - "Cranechka", which includes a lot of smoked meats, smells all this garlic and served with croutons. The cost is an average of 30-60 kroons.


For sweets, we often ordered dumplings with different berries or fruit fillings. Including that in Czech, fruits are called "vegetable", so ordering "dumplings with vegetables", get the dumplings with fruit filling: plum, apple, pear; Very tasty with berry fillings. The dumplings themselves are large enough, therefore the portion for the Big Shape is large. They are filled with a pair, poured creamy sauce and sprinkled with poppies. The taste is very unusual, only remotely resembles dumplings with cherry or with berries.


We really liked the restaurant of traditional Czech cuisine "Na Ovocnem Trhu". It is located almost in the center, not far from the powder gate (Prazhna Brana on the Republic of Square). It is not difficult to find: on the street that connects the area of \u200b\u200bthe Republic and Wenceslas Square to be collapsed in the first lane from the powder gate (for the first time you can ask - the street is called "Ovocn TRH"), there are several restaurants there, but this one can learn According to the image of a "white chef".


This is not an advertisement, but advice: Believe me, food there, really, delicious, inexpensive, portions are huge, next to the center, friendly guys are waiters who are very well referred to Russian tourists. And, by the way, this is one of the few restaurants of Prague, where on May 9, all the Russians poured a drink for free (they told us). Very pretty interior, in a word, a great place.


Street food in Prague

Some words deserve street food in Prague. She is smartly tasty here. I am generally not a supporter of street food and fast food, but what is sold on the streets of Prague is difficult to call fast food. It is simply impossible to keep it - over all the city there is an aroma of fried sausages, fried meat, as well as the smell of freshly sprinkled by squeezed with cinnamon. What diet? What do you? Why are you going to Prague then?


The sausage is frying right in your eyes, you can choose more toasted, it is possible less. There are different varieties - bright (similar to Bavarian white sausages ", there are usual. It is worth it is inexpensive, within 60 kroons, but the sausage itself is quite large, and from natural meat, which is really feeling to taste, so one portion is enough, So that sausages are served with bread and sauces: ketchup, mustard, mayonnaise, can be with all at once.


Well, harsh men in Prague are preparing and eating meat on a spit.


Particularly need to be said about the tramen. These are such tubes that are prepared as follows: the test strips are wound on special metal or wooden tubes, and then turning, roasting over coals or on open fire. Also hot, the cheeks are collapsed in sugar and cinnamon, therefore, the smell of cinnamon and caramel fragrance of burnt sugar just pursue you everywhere. The sterpers are sold empty or stuffed: hot - with melted chocolate, which are cooked inner walls, cold - with cream from whipped cream, and there are sacrifices with jams, condensed milk, caramel, etc.

Prague Hotels: prices, reviews, booking

I offer you a convenient list of Czech cuisine. Just print it and wear with you on Czech restaurants.

The fact that Czech beer is one of the best in the world, indisputable. But the Czech people are rich in a single beer. The National Cuisine of the Czech Republic is able to surprise with its diversity even the most notable gourmet. You can taste the most popular national dishes in any Czech restaurant or beer (called "Lord" (HOSPODA)).

The first thing to be done by crossing the threshold of the Lent is to say hello. So you not only show your pupil and goodwill, but also attract the attention of the waiter who will kindly guide you for a free table.

Those who often travel through the Czech Republic are probably known that in some local restaurants a fee for improved service is taken, so finding a basket with sauces (Couvert) or bread on the table, be prepared for additional costs. To avoid excess spending, choose an institution without a paid service. Of course, it is possible to refuse Cuterta, but it will be a sign of bad tone.

Before you begin the choice of dishes from Jídelní Lístek, order a beer mirror to your taste. Typically, most Czech restaurants offer their visitors several varieties of pouring beer (točené pivo) of one brewer.

After drinking a lined mug of your beloved beer, you can startroiding menu. In any Czech Lord or Restaurant, the waiter will bring you:

  • jídelniček (Jipelichki) - Menu with food
  • pitníček (Pitney) - menu with beverages.

So, what do you suggest to taste Czech cooks?

The first section of any Jipelichka is Něco Na Začátek.

Něco Na Začátek - in the literal translation into Russian - for starters. In this section, you have a large range of light snacks to beer:

  • Masové Prkénko (meat assorted) - neatly sliced \u200b\u200bbacon, ham, sausage, and a salty cucumber and pickled pepper is added for piquancy.
  • Sýrové Prkénko (raw assorted) - cutting from your chosen varieties of cheese. Most often it is Niva, Romadur, Eden or Hermelin.
  • Rivni Sýr Obložený - loaf, smeared with the original snack from beer cheese, spruce, bow, oil and with the addition of beer droplets.
  • Topinky s Křupavou Slaninou A Česnekem - toast with crispy bacon and garlic.
  • Tatarský Biftek Z Lososa Na Salátovém Lůžku S Opečenou Bageetkou - Raw Salmon Stuff with Pierced Baton. Served on a sheet of salad.
  • Hovězí Tatarák s Topinkami - Fried loaf with raw minced beef.
  • VLTAVSKý Utopenec - Appetizing pickled sausagel.
  • Tlačenka S Cibulí A OCTEM is a sharp potion with the addition of bow and vinegar.
  • Grilované Klobásky s Křenem a Hořice - delicious meat sausages, grilled grilled before the formation of a crisp crisp. Served with horseradish and acute mustard.

Hot snacks to beer

In the section "Hot snacks to beer" you can find the following:

  • Smažený Hermelín - Germelin cheese, roasted in breading from all sides and decorated with a brusal sauce. Despite the unusual combination of ingredients, the taste of fried germeline delivers true pleasure.
  • Grilovaný Hermelín is a variety of previous dishes. The difference is that the cheese is roasted on the grill. As a rule, it is served with vegetables and under the sour-sweet sauce.
  • Houbové (Zeleninové) Rizoto - risotto of mushrooms (vegetables).
  • Zapečené Smetanové Brambory S Listovým Špenátem - boiled potatoes with spinach under an air sour cream sauce.

From snacks, we smoothly move on to the main dishes.

Fixes - Polévky

Drštková (Drashkova)

Soups - polévky occupy a special place in Czech cooking. Any restaurant will offer a huge set of "fields". Here are just some, most popular, of which:

  • Drštková (Drashkova) - This soup cooked from the scars is the national pride of the Chekhov. Once upon a time, Dr. Drashkova was the most common meal among the poor.
  • Zelňačka (Zellowarya) - Sour Cabbage Soup.
  • Česnečka (Cranechka) - spicy soup of garlic. Special aroma "Crynching" give smoked smoked breaths.
  • Cibulačka (Tsibulaka) - onion soup with pieces of cheese and crispy croutons.
  • Brambooračka (Bramborachka) - a familiar to us soup of potatoes with mushrooms, served frequently in an unusual bread bowl.
  • Jihočeská Kulajda (Kulaida Yigocheska) - almost also that Brambore, only with sour cream.
  • Gulášová Polévka (Gulasheva Polevka) - Goulashevy soup.
  • Zeleninová Polévka (Zelenina Polevka) - Under such a funny name - "Zeleninova Polevka" - it lies nothing but vegetable soup.
  • Pivní Polévka (Pivny Polevka) - Czechs love beer so much that apply it even for cooking soup. In any restaurant you will be offered to try Pivní Polévka - beer soup with the addition of cheese croutons.

Second dishes

As for the second dishes, their list takes most of the "Jipelichka". The Czechs are very respecting meat, so in the menu you can find a lot of pork (Vepřovo Maso), beef (Hovězí Maso) and lamb (Skopové or Jehněčí Maso).

Pork

  • Vepřo-Knedlo-Zelo is the most common pork dish in Czech cuisine. It is baked in the oven pork with dumplings and stewed cabbage. Before serving on the table, "Vepršo-Knedlo-bearer" is abundant with gravy.
  • Pečené Vepřové Koleno (Hit!) - Pork steering wheel baked in the oven with horseradish and mustard. If you order in the restaurant "Biechen VeproShov Knee", be prepared for the fact that it is simply not possible to eat it. The dish is very popular!
  • PEČENý VEPřOVý BOK - is prepared similar to the previous dish, only from pork sides.
  • PEČENÁ VEPřOVÁ žEBíRKA V Medu is a dish combining the unusual taste of baked pork ribs and sweet bees honey. In one portion of the ribs, very much. By the way, the "liver Veprshova Sbirka in Honey" was once considered to be nursing. Yeah, well lived well Czechs!
  • Staročeská Bašta is a complicated cooking dish from the meat assortment. It includes baked pork, baked duck meat, smoked cervical and baked sausages. From vegetables - stew white and red cabbage, as well as potato cakes and bread dumplings. One portion of the "Starkeysian Basht" is enough to feed several hungry men.
  • Vepřová Panenka s Houbovou Omáčkou - the word Panenka in the context of the dish title means "doll". So the Czechs are called a meat roll, powdered mushroom sauce abundantly.
  • Přírodní Vepřový řízek Na Pepři - Pork, cooked on the grill. As a rule, the meat is coarsely seasoned with a mixture of ground peppers.
  • Vepřová Kotleta v Omáčce - Despite the fact that in the title of the dish there is a word Kotleta, this Kushan is preparing from a solid piece of pork, which, as it is not difficult to guess, watery sauce.
  • Vepřový Guláš is a delicious pork goulash. Served "Veproshov Gulash" with bread skews or potatoes.
  • Královský meč - such a majestic name was given by the Czechs kebab from meat, striking on a sword shape. Often in restaurants are offered to taste a kebab not from one, but immediately from several types of meat. Standard set - pork, beef, lamb plus vegetables.
  • Pečená Vepřová Játra is nothing but a pork liver cooked in the oven.
  • Moravský Vrabec - under this somewhat unusual name - "Moravian Sparrow" - hides baked pork pieces.

As you can see, the dishes of Czech national cuisine from meat are very diverse and original. But there is in the menu of restaurants and quite familiar steaks (vepřový steak) and schnitzels (Vepřový řízek) from pork.

Beef

Here are the most interesting Czech sickness from beef meat:

  • Svíčková na smetaně - decent way cooked beef cutting, floating in amazing sour cream sauce. "Svishkova on sour cream" is served with a slice of lemon, gentle cream, berry jam (as a rule, cruising) and dumplings.
  • Biftek Naložený v Barevném Pepři S Omáčkou is a dish consisting of bishftex and a side dish, neatly laid out on a plate with multi-colored pepper.
  • Pivovarský Guláš is my favorite dish, goulash, cooked from beef meat. Served with dumplings and fidu.
  • Rumpsteak S BYLinkovým Máslem - beef romxes in oil and spices.
  • Čertovy Roštěnky (damn roches) - such an interesting name is acute roast beyf in the Czech Republic.
  • Beef meat, baked in a pot, Czechs are called Moravský Hrnec, and beef steak Hovězí Steak.

Mutton

Jehněčí Kýta Pečená Na Česneku a Majoránce - Barber's leg baked on garlic and mayoran

Love Czechs and mutton dishes. But the main thing here is not what they love them, but what they know how to cook them.

  • Dušená jehněčí Kýta - stewed ram leg.
  • Jehněčí S Jáhlovou Kaší - a meat of a young lamb. As a side dish - a millet porridge.
  • Cikánská Skopová Kotleta is a cooked whole of a ram meat, seasoned with sharp seasoning.
  • Skopové Plátky Na Majoránce - a fuel part of the ram cooked on the Mayoran.
  • Jehněčí Plec S Citrónem - lamb blade under lemon juice.
  • Jehněčí Na Fazolkách - lamb with beans.

Game

The menu of Czech restaurants has a lot of Diece dishes (Zvěřina).

  • Bažant Na Víně - Pheasant (Bazhan) under the lightweight wine sauce.
  • Bažantí PRSA S Hruškami - Pheasant Breed Baked with pears.
  • Divočák Na Pivě SE Zelím - a boar cooked on a beer with a crispy cabbage.
  • Polada S Divočáka - Roll of wild boar meat.
  • Dančí Guláš - Goulash from Meat Lani.
  • Jelení Guláš - Goulash from deer.
  • PEČENÁ KOROPTEV - baked to the crispy crust of partridges.
  • Pečená Srnčí Kýta - baked sulfur leg.
  • Kanec Na Česneku - baked with a large amount of garlic meat of boar.
  • Jelení řízky Na Víně is a deer steak under a wine sauce.
  • Zaječí Paštika - Pate of meat hare.

Bird (Drůbež)

In the Jidencek section called Drůbež there is a lot of delicious poultry dishes.

  • Francouzská Paštika Z Kachních Jater is the most famous delicacy of this section. The famous Fua-Gra, cooked from the liver of ducks, is highly appreciated by gourmets around the world.

The following dishes are not less sophisticated:

  • Kachna s Ořechy Po Čínsku - duckling with nuts cooked in Chinese.
  • Kachní PRSA S MANGEM - baked with exotic mango duck breasts.
  • Pečená Kachna S Pomerančem a Jablky is a duck baked according to a traditional recipe with apples and oranges.
  • Kuřecí křidélka - crispy chicken wings. A variety of sauces are served to "KZZHECH KRRNYDER".
  • PEČENÁ KACHNA - cooked duck cooked in the oven. In the Czech Republic, the Kakhna liver is traditionally served with dumplings.
  • Krůtí Steak - Turkey Steak.
  • Kuřecí Plátek, Steak, Medailonky, řízečky - fillet, steak or chicken meat slices.
  • PEČENÁ HUSA S OVOCEM - Goose baked in the oven with fruit.

Fish (RYBA)

In the best restaurants of the Czech Republic, you can find a large range of river and sea fish dishes. So, what is the delicious wait from the section "RYBA"?

  • PEČENý PSTRUH - Classic genre, baked trout.
  • Tradiční Smažený kapr - no less than traditional dish - fried carp.
  • PEČENý KAPR NA Česneku - carp baked with garlic.
  • Grilovaný Platýs - grilled on the grilled flabble.
  • UZENý KAPR S Křenovou Omáčkou - smoked carp. It is offered to Hren sauce.
  • Smažená Teska V Pivním Těstíčku - Fried in Crair Cracker. In Clar, by the way, beer add.
  • PEČENý CANDÁT S HOUBOVOU OMÁČKOU - Sudak, cooked in the oven under the mushroom sauce
  • PEČENý CANDÁT SE Sýrovou Omáčkou is all the same pike perch, only under the cheese sauce.
  • Grilovaný Mořský Jazyk Na Másle is a marine grilled with butter.
  • PEČENý TUňÁK - Baked tuna.
  • PEČený Losos Na Smetaně A Česneku - Salmon in sauce from sour cream and garlic.
  • Kalamari Na Česneku - squid meat with garlic.
  • Pečený úhoř Podávaný SE Šalvějovým Máslem is a delicious dish of baked eel. On the table is served with Sage oil.
  • Grilovaná Štika s BYLINKOVýM MÁSLEM - grilled pike with spices.

Garniirs

Meat, game, fish is all good. And how are things going with a side dish? So, what can be found in the section "Garnira" (Přílohy). List of barrels offered by Czech chefs are very large:

  • Krokety - roasted balls made from potato dough.
  • Kari Plátky - potatoes with seasoning kary, sliced \u200b\u200bwith circles and roasted in deep fryer.
  • Hranolky - fried fryer figures from potatoes.
  • Rösti is a mixture of potatoes and parmesan, grilled to a golden crust in deep fryer.
  • Vařeny Brambor - Well, here everything is very trite - it is boiled potatoes.
  • Americké Bramboy - Cooked in Mundra Potatoes, sliced \u200b\u200bby large slices and roasted in deep fryer.
  • Kořeněné Americké Bramboy is the same as the previous one, only with spices.
  • PEČENý BRAMBOR V ALOBALU - Baked in foil potatoes.
  • Bramborová Kaše is a traditional puree.
  • Šťouchané Brambory Se Slaninou - Potatoes stuffed with lard.
  • Bramboráčky - Bramborové Placky - Fried Potato Pellet. Prepared from grated raw potatoes.
  • Vařena Zelenina - a variety of boiled vegetables.
  • Dušená rýže - rice boiled.
  • Máslová Brokolice - Broccoli Cabbage in Oil.
  • Fazolové Lusky Na Slanině - Fascia Fried on Squares.
  • Topinky, Tousty - crispy toasts and croutons.

As you can see, in Czech restaurants there are dishes for every taste and wallet. But just prepare them not 5 minutes.

And if the time is pressed? Here, for example, to have lunch, you have only half an hour. In this case, choose dishes from the "Finished Dishes" section (Hotova Jídla). Here you can find several types of first, second and side dishes.

Desserts (Dezerty)

ZMRZLinový Pohár s Čerstvým Ovocem - fruit ice cream

Syntive, not sin to pamper yourself as dessert. Moreover, Czech dezerty is something amazing!

  • Horká Láska - Dessert, with the passionate name "Hot Love", it is a cold ice cream, polished by hot raspberry syrup.
  • Domácí Tiramisy Zdobený Čerstvým Ovocem - Tiramisu with fresh fruit.
  • ZMRZLinový Pohár s Čerstvým Ovocem is not a dessert, and this work of art. It is based on ice cream cubes. A variety of fruits, sweet sauces, waffles, chocolate, etc. add here.
  • ZMRZLinové Palačinky s Horkými Malinami A Šlehačkou - Sweet pancakes stuffed with ice cream and polished with raspberry syrup. Decorated with whipped cream.
  • Čokoládové Palačinky S Marmeládou A OVOCEM - chocolate pancakes with nuts, fruit, marmalade.
  • Jablečný závin is a delicious roll with apples filling.
  • Tvarohový Dort S Pomerančovou Omáčkou - Aerial Curd Bargaining with oranges filling.
  • Čokoládové Fondue S Čerstvým Ovocem - Fresh fruits and chocolate fondue.

But do not cost to think that the Czechs are eating only in restaurants. They, as well as representatives of any other nation, not at all alien food on the street.

And even more so on the holidays. Mass folk festards turn cute Czech streets and central squares to huge fun bazaars. And what is just not here! Oh, how delicious it seems a piece of a piglet on a spit or Wencesla sauswas with beer, eaten outdoors.

So make sterns

You can also taste a wide variety of treats: Czech Oplatky - thin waffles with filling inside, fried almonds and chestnuts, baked apples and, of course, the famous TRDLO. Fool - this is so translated into Russian. The accepter is a piece of vanilla dough, wound on the hot metal pipe and is pretty roasted. The finished "fool" fell in the hammer of almond, cinnamic and sugar. Why a fool? Yes, because within this delicacy is empty, it seems like "spoke" people.

The most popular drink in Chekhov (after beer, of course) - Svařák. Drink "Welzhak" is a hot wine with spices, to which it is customary to add a piece of orange or a slice of lemon.

Also, the youth loves to drink Kofola, the local analogue of Coca-Cola.

The milled title of the capital of the Czech Republic "Prague" makes you fight a stronger heart hundreds of thousands, and maybe millions of people who have been there. And their mind begins to immediately draw in memory the main attractions of the city: Wenceslas Square, Charles Bridge, Old Town Square, Prague Castle, Cathedral of St. Vita, Orel Astronomical Watch, Staronian Synagogue, Old Jewish Cemetery, etc. Well, what happens to their stomach?! Perhaps the most vivid memories of Prague are connected with him, or rather with traditional Czech dishes!

After all, not in vain, Prague is considered the gastronomic capital of Europe. Back in medieval times, a special culture of the feast was presented here, which was preserved to the present day.

Do not believe?! Take a look at any Prague restaurant (it goes without saying with Czech cuisine)! Successful layout of the city allows in each area to find a catering company for every taste and wallet. However, there is a certain pattern of prices and the release of dishes: near tourist routes the price is higher, and the portions are less!

Excellent! We decided with the institution, let's see the menu and find out.

What is necessary to try in Prague? Czech dishes

Absolutely, all restaurants, bars offer their visitors two types of menu:
1. "NAPOJOVY LISTEK"(Washinglets): a kind of "beer card", as the emphasis of this menu is directed to the traditional Czech drink;

2. Jidelni Listek (Jidencemmets): Collection of the most colorful national Czech dishes.

Czech soup "Brambore"

As for the soup "Brambore", he is the status of the most unusual Czech dish. For a relatively small price, you will be offered to eat not only emaciated potato chowder or mushrooms, but also dishes in which it will be served. Since, the role of a plate for soup will be performed by fresh loaves of bread.


Yes Yes! This same soup in bread is Brable!

Czech soup "Cybulachka"

These first dishes are in great demand: "CIBULACH" (cheese-onion soup);

Czech soup "Seeling"

Also "Oil" (sauerkraut soup),

Czech soup-goulash "Gulashova Polevka"

And "Glyashov Polevka" (meat soup-goulash).

Czech soup "Drishkova" - soup from scars

However, of course, the most famous Czech soup is "Drishkova" (DRSTKOVA). In ancient times, such a dish could save from hunger all the low-income family. Since Drishkova is prepared on the basis of low-cost meat offal, namely, pork or beefs of the required and bone. And to give a "appetizing type" the cook skillfully season soup with spices and pepper.

After such a first dish, the feeling of satiety will not leave you for a long time!
The recipe for Perevtikov Prague is cultural value. Therefore, no holiday in the Czech family do without a national soup.

Basic dish

Do you like meat, because a real Czech loves him?! The meat shop is the second, after the beer pub, the favorite place of the locals of Prague. They go there daily, even several times! But this is due to the fact that Chekhov has all national hot dishes are prepared from various types of meat (beef, pork, lamb, bird, etc.).

Meat

Private Wenrevo Knee

Probably, in each institution of Prague, the corporate dish is a baked handlebar of a young boar (Private Weprevo Knee). Standard portion of such a sharp dish with a pork knuckle, filled with mustard, will weigh about two kg. Therefore, for meat tasting, you'd better invite several friends or take it home, later, eat!

Baked pork ribs with honey

In addition, you can meet a classic combination of pork ribs with honey, ordering a dish of the dish "Pecene Veprove Zebirka V Medu" in the restaurant. Czech cooks pay special attention to the "savage" in order for the pork to get juicy and tender.

Svishkova

Do not like pork?! Try "Svishkov" (svickova) in a creamy sauce! The hot dish of beef tenderloin, previously spent in sour cream and cream, served with dumplings. Soft "Svishkova" just melts in the mouth!

Baked duck

The dietary meat of the bird is also a favorite at the dinner table of Cech. But lead by the number of orders in Prague establishments dishes from duck. For example, "Pecena Kachna" (baked duck with fruit or sauerkraut) with dumplings.

A fish

Baked fish

In general, Prague is a river city, therefore traditional dishes from river fish (carp, trout). Czechs love to experiment with fish by preparing it in various ways. But the most successful culinary experiment: baked carp with garlic and horseradish, as well as baked trout ("Peceny Pstruh" - Podrog liver).

Garniirs

Any main dish needs to "shade" the corresponding garnish. Czech cuisine does not ignore this rule. In addition, the menu exists both familiar side dishes, as well as the original Czech.

The choice of additions to hot dishes is huge: vegetables, cereals, dumplings, etc. Prague restaurants are ready to satisfy the culinary wishes of any gourmet. A creative approach to the preparation of products turns a fearful garnish in, almost an independent dish. One of these examples is a baked puree with lard.

I would like to talk a little about dumplings! Small balls from flour or fruit potatoes are able to drastically change the main dish for the better. There is no point in trying separately, they will seem tasteless to you. But in combination with fish or meat, or with a sophisticated sauce, another thing!

Sauces

The last barcode in any dish is the refill with sauce or filling. Czech name of sauce - "onema", and prepare it completely from various products (mushrooms, cream, fruit). Therefore, Czech sauces are also sour, sweet, bitter, etc.

Snacks

In most cases, the appetizers proposed in institutions belong to beer. Each variety of beer corresponds to a certain kind of snack. Thus, the category of "snacks" can occupy an impressive part of the menu. After all, what Czech beer without a good snack?!

Undoubtedly, the hot appetizer "Hermeline" is ideal for young Czech beer. Roasted soft cheese with mold is an excellent replacement for "boring" snacks!

Well, after a piece of pended potion with a spicy sauce, your hand will sweep to a glass of beer!

desserts

And for dessert in Prague, a fragrant apple strudel (roll) with a ball of vanilla ice cream is served. Yes, what are the pancakes bake here?! You can choose absolutely any filling!

Perhaps no country of the world keeps her culinary traditions as pretty like the Czech Republic, although they were under the influence of Germanic, Hungarian and Austrian cuisine.

Czech food is peculiar to the foundation and caloric content. Thick soups, a variety of meat snacks, baked bird and pork ribs - nobody will remain hungry in this hospitable country. Top 10 national Czech dishes will help to decide what to try in the Czech Republic from food during a trip.

Svíčková Na Smetaně (Beef fillet on cream)

Real pride of traditional cuisine of the Czech Republic. Fragrant meat in a gentle sauce of vegetables melts in the mouth. But for this you need to be able to not only make it right, but also skillfully choose, because the taste depends largely on the quality of beef clipping.

Svishkov can be tried in each, but everywhere this national food is prepared in their recipe: with mushrooms, lingonberries, celery or repkah. Even home recipes in different families are completely different and gently transmitted from generation to generation. The main thing is to make a switch with dumplings.

Knedlíki (Knedeliki)

The satisfying and calorie traditional food in the Czech Republic is mugs from potato, as well as a flour dough, which, in combination with various sauces and soups, perfectly complement the taste of many national dishes. Also Knedlíki can do from meat, cottage cheese, mankey or sweet dough with fruit or chocolate stuffing.

If you are in the Czech Republic, do not try dumplings you will simply fail. Any hostess prepares them almost daily, in restaurants serve almost every order, and in supermarkets you can buy frozen semi-finished products that are drunk at home in boiling water like dumplings.

Tlačenka (Talachenka)

Cold snacks in the country are the same satisfying and calories, like the rest of the food. Talachenka, or acute potassium, is one of the most popular Czech dishes, which is worth trying. It is a pressed product from different types of meat and offal (pork, spiche, tongue, etc.) in the natural shell, to taste resembling a cold. In the eateries, it is usually served to his beloved drink of Czechs, and eat along with onions and black bread.

Bramboračka (Bramborachka)

Everyone knows that in the Czech Republic eat a lot of soups, and here they do not like liquid, low-fat first dishes. But dense, weld, with a rich taste - the most. Brambooračka - Traditional Czech potato soup with white mushrooms. He is preparing along a simple village recipe, it turns out fragrant and very satisfying.

In many restaurants of the Czech Republic, the chamborette is served not in ordinary dishes, but in a round bread with a cut-off middle. You can try such a food with an unusual feed for 49 Kč.

PEČENÁ VEPřOVÁ žEBíRKA V MEDU (Veprova Sbirka)

Juicy, fragrant pork ribs baked in a mustard-honey marinade - a stunningly delicious traditional Czech meal. And although in the Middle Ages, she was considered the food of the poor, today it is rare in the country without this appetizing snack.

It is good to try such ribs in combination with some original sauce: cranberry, cruising - and, of course, with beer, without which it is difficult to imagine a feast in the Czech Republic. The portions of the girlfriend in restaurants are very large, so you can order one for two.

Pečené Vepřové Koleno (Wenrevo Knee)

The most famous National Czech Dish is a large piece of pork shin, baked with fragrant spices in a no less fragrant dark beer. Before cooking, the meat impregnated with spices and a black drink is marinated in a cool place and only then send it into the oven.

Be sure to try with fresh bread, mustard and horseradish - yummy! Just do not be surprised when you bring your order weighing approximately 1-2 kg. Such a number of meat is incredibly difficult to eat one, so just ask to put the remaining food with you or order a portion immediately for two or three. Prague restaurants Pečené Vepřové Koleno stands on average 200 Kč.

Weprevo Knee prepared in Prague back in the XI century, when the hunt was a favorite occupation of aristocrats, and after successful hunting did not miss the opportunity to dwell. The main dish on the table was a baked leg of a wild boar, weathered in the marinade.

Vepřo-Knedlo-Zelo (Vepro-Kondlo-Zelo)

Another pork dish that the Czechs love so much. These are pieces of baked pork blades or a core with a garnish of stewed cabbage. And try such food, of course, you need with squeaks. The meat is marinated in spices, roasted in a pan, and then baked in the oven, watering with the resulting juice. The pork prepared in this way is extremely juicy, gentle, melting in the mouth. And stewed cabbage is the most common side dish in the Czech Republic, which is served with many eats.

Bramboráky (Bramboraki)

This is the name of the Czech dish, followed by the Dianki familiar to all. They are preparing with the addition of pieces of bacon, Majorant and garlic. All ingredients together create a breathtaking aroma and taste.

You can try such food not only visiting restaurants or cafes throughout the Czech Republic. Bramboraki is sold at various city fairs, there they are fried and eating right on the street, drinking cold beer.

In the north-east of the Czech Republic, Bramborak bakes on an open fire without adding oil, they are only called sejkory (seitika). There are other varieties: Strouhanec (Sturgean) - Potato Pellet, grated on a large grater, Vošouch (Voshuh) - Bramborak with mushrooms, Cmunda (Tsmunda) - with crackers.
PEČENÁ KACHNA (Kachna liver)

Baked duck with different options for steps is to eat in Prague. Most often, it is also supplied with cabbage, sauer or stew, and with dumplings. To get a fragrant golden crust, the duck is usually lubricated with honey.

The liver is swing almost in all restaurants included in Jídelniček (Jipelichki) - a leaflet of a menu with traditional Czech meal. And also Pečená Kachna or Pečená Husa (baked goose) is necessarily present on the Christmas Table of Czechs.

Makový Koláček (Poppy Kolachek)

Sweet round, in appearance resembles the cheese, only in the Czech Republic baked it with jam under the magic stuff, and not with cottage cheese. Top sprinkled with coconut chips or almonds. Usually, poppy kiaki small, up to 12 cm in diameter, but in some bakers you can try real giants - up to 30 cm.

The cost of Mach Kolachek - 10-25 Kč. It is believed that in Prague the best of them bake in Pekárna Kabát (price - 18 Kč).

Czech food is so diverse that try everything in one trip is unlikely to succeed. In the gastronomic list, it is necessary to add:

- Utopenec (Utopenz) - pickled sausages in sweet-sweet sauce, popular;
- Roasted Cheese Hermelín (Hermeline) with a brusal jam;
- Pardubický Perník (Pernik's Pardubitski) - a honey gingerbread decorated with ornament;
- Horká Láska (Hharka Lask) - Cold ice cream with hot syrup;
- Rolévky (voles) - Czech soups;
- Pečený Kapr Na Česneku (Karp's liver on Cheskeside) - carp baked in garlic sauce.

Foldful, tasty food in the Czech Republic will not leave anyone indifferent. Each dish is traced the national nature of the people, the history of the country. Get ready for meals, like beer, there will be a lot, so just enjoy this unique gastronomic journey.